Glock in My ‘Rari
tart, grassy, crisp
key lime greek yogurt
ginger
Zubrowka
w/ gingersnap milk chocolate + lime zest
Recipe
45ml key lime greek yogurt vodka
15ml Zubrowka
7.5ml ginger juice
82.5ml water
7.5g sugar
0.75g citric acid
0.15g salt
Key Lime Greek Yogurt Vodka
Mix 300g of key lime greek yogurt with 1L of vodka. This process works best if kept cold. Then distribute into centrifuge jugs and spin at 4200rpm for 20 minutes. Once done spinning, carefully strain through filter.
Ginger Juice
Juice whole ginger and add 12g of ascorbic acid and 10ml of SPL per liter of juice. Strain through filter. Refrigerate for 24 hours then gently rack off the liquid as to not disturb the sediment at the bottom.
Gingersnap Milk Chocolate
Put gingersnap cookies into a food processor and blend until a powder is formed. Temper milk chocolate following the recipe for Milk Chocolate Bark found here.
Use a duster or fine sieve to disperse the gingerbread powder evenly over the chocolate before it hardens. Zest a little lime peel over the top, then let cool and snap into desired shapes. More lime zest will be added to order.
